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The Cookery Book

VEGAN

Gremolata Couscous Stuffed Red Peppers

Gremolata Couscous Stuffed Red Peppers.webp

Gremolata Couscous Stuffed Red Peppers

 

Serves 4
Preparation Time:  25 minutes
Cooking Time:  40 minutes

We love this one and serve it up to guests!

 


Ingredients:
 

  • 170g / 6 oz couscous

  • 4 tablespoons raisins or sultanas

  • 100 ml / 4 fl oz hot vegetable stock

  • Clear honey2 teaspoons

  • Zest and juice 1-2 lemons

  • 4-5 garlic cloves, crushed

  • Bunch of flat leaf parsley

  • 300 ml low fat natural yoghurt

  • 4 tomatoes, roughly chopped

  • 4 red peppers, halved, cores removed

  • Olive oil2 tablespoons

  • Sea Salt

  • Freshly ground black pepper


 


Method

 

  1.  Pre heat the oven to 190C/170C Fan/ Gas 5.
     

  2. Put the couscous and raisins or sultanas in a heatproof bowl.
     

  3. Stir together the stock, honey and lemon juice, then pour over the couscous.   Cover and leave to absorb for 5 - 10 minutes.
     

  4. Meanwhile, to make the gremolata.   Place the lemon zest, garlic and parsley in a food processor, whizz until finely chopped (or chop everything finely with a sharp knife).
     

  5. Stir 2 tbsp of this mixture into the yoghurt, then set aside.
     

  6. Stir the remaining mixture into the couscous with the tomatoes and season with sea salt and freshly ground black pepper.
     

  7. Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin,  Drizzle with oil, and bake for 40 minutes until the peppers are tender.
     

  8. Serve with the yoghurt and a green salad, and warm  crusty bread.

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